Tag Archives: family

What Food Network Stars Are Thankful For

Whether you write it down, share  it at the dinner table or quietly reflect, Thanksgiving is the perfect time to pause, and take a moment to celebrate all your good fortunes. From good health to cherished moments with close friends and family, to a table full of delicious food, we all have a lot to be grateful for. We caught up with some of our stars to hear about what gives them pause, and what they’re most thankful for this holiday season.

“I am thankful for those quiet little moments that tuck themselves in between the noisy, messy workings of life,” says Anna Olson, host of Bake with Anna Olson. “This time of year, the sound of Canada geese flying overhead in formation, or the tapping of cool, autumn rain against my kitchen window is enough to make me stop and pause.”

As an immigrant from Hong Kong, Susur Lee has always been thankful to live in a welcoming country such as Canada. “This year that thankfulness is amplified,” the chef and judge on Chopped Canada says. “Canada’s attitude towards immigrants and refugees makes me even more thankful that I landed in this great country.”

Susur’s cast mate John Higgins shares the same sentiment, adding Canada is “the place where dreams come true.”

When it comes to Thanksgiving, fellow judge Roger Mooking appreciates all the good food on the table. “I’m most thankful for a properly well-made Trini roti with bone-in goat.  Oh yeah, and my family, too!”

Having spent most of the year on the road for Carnival Eats or Bachelorette Canada, host Noah Cappe is looking forward to coming home. “I’m thankful for the time I get to spend with family over the holidays, catching up and just hanging out around the table,” he says. “I’m also really thankful for gravy!”

giant pulled pork

How to Make a Family-Sized Pulled Pork Sandwich

Pulled pork is always a crowd pleaser. So what could possibly be better than warm, tender pork sandwiches?  A giant, family-sized pulled pork sandwich!

This epic sandwich is filled with sweet, sesame-scented tender pork, smothered in a tangy rhubarb sauce and topped with crunchy Asian slaw, all of which is stuffed into a giant round loaf, and cut into wedges for a fun and delicious main.

Mega Pulled Pork
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings

Ingredients:
1 orange
½ cup soy sauce
4 Tbsp unseasoned rice vinegar
2 Tbsp sesame oil
3 cloves garlic, grated or pressed
½ Tbsp minced fresh ginger
1/8 tsp pepper
1 bone-in pork shoulder (1.6 kg)
3 cups chopped fresh or frozen rhubarb
¾ cup granulated sugar
½ cup water
1 cup each shredded green and red cabbage
3 green onions, sliced
1 Tbsp salt
1 Tbsp hot pepper sauce
1 round country white or sourdough bread loaf (600g)

Giant Pulled Pork

Directions:
1. Grate zest (approximately 2 Tbsp) and squeeze juice from orange, add to large saucepan, add soy sauce, 2 Tbsp of the rice vinegar, 1 Tbsp of the sesame oil, garlic, ginger and pepper. Bring to a boil.
2. Add pork to pan, cover with tight-fitting lid. Bake in 350°F oven, basting and turning roast occasionally, until meat is falling apart, about 2½ hours.
3. Remove pork from pan, reserving juice. Skim fat from juice and discard. With two forks, shred pork, discarding any visible fat. Toss shredded pork with 3 Tbsp of the reserved juice, discarding remaining. (Tip: Let cool slightly. Cover and refrigerate for up to 2 days. Reheat in saucepan over medium-low heat until piping hot before continuing.)
4. Meanwhile, combine rhubarb, sugar and water in small saucepan. Bring to boil, stirring often. Reduce heat and simmer gently until rhubarb is pulpy and broken down, about 1 hour. Let cool.
5. With immersion blender, puree until smooth; cover and set aside. (Tip: Refrigerate for up to 3 days. Let come to room temperature before continuing.)
6. Meanwhile, combine green and red cabbage, green onions, remaining vinegar, remaining sesame oil, salt and hot pepper sauce. Let stand until slightly softened, about 10 minutes.
7. Cut bread in half, horizontally; pull out some of the inside of cut sides of top and bottom halves to hollow out slightly, leaving ½-inch (1 cm) border. Fill bottom of bun with pork mixture. Drizzle with rhubarb sauce, then slaw. Top with top half of bun. Cut into wedges to serve.

11 Tasty Ways to Eat More Broccoli

We’re always on the lookout for quick and easy recipes that pack a punch when it comes to both flavour and nutrients, so it’s no surprise that broccoli landed on our list of must-eats. Here are some of our favourite ways to add more of this vibrant green veggie to your diet.

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1. Broccoli with Bow Ties and Peas

2. Mean Green Broccoli Soup with Cheddar Recipe

3. Broccoli Frittata Recipe

4. Beef with Broccoli

5. Mini Chicken and Broccoli Pot Pies

6. Broccoli Dust Recipe

7. Broccoli Orecchiette, Courgette & Bocconcini Salad, Prosciutto & Melon Salad

8. Fresh Broccoli Salad

9. Chinese Crispy Beef & Broccoli Noodles with Kung Pao Chili Oil

10. Mae’s Broccoli Cheddar Salad Recipe

11. Chinese Broccoli Recipe

Halloween Pumpkin Pasta

With fall upon us, out come the sweaters, colourful leaves, and tons of Autumn-inspired eats, like this Halloween pumpkin pasta.

This tasty dish is perfectly suited for the season; Halloween farfalle pasta covered in a creamy pumpkin sauce spiced with fresh rosemary, paprika and nutmeg.

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Halloween Pumpkin Pasta
Adapted from the Martha Stewart recipe.

Ingredients:
250 grams Halloween farfalle pasta
2 Tbsp olive oil
1 Tbsp fresh rosemary
1 can (400 ml) pumpkin purée
1 clove of garlic (minced)
1/2 cup of half-and-half cream
1 Tbsp white-wine vinegar
1 1/2 tsp paprika
2-3 pinches of nutmeg
1 shallot (minced)
Salt and pepper

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Directions:
1. Start off by cooking your pasta in a large pot of boiling salted water until the pasta reaches its desired tenderness.
2. While the pasta is cooking, in a large sauce pan, fry the fresh rosemary in olive oil for 1-2 minutes on medium heat. Once is begins to brown remove the rosemary from your pan onto paper towel.
3. In the same pan, add in the pumpkin purée, garlic, half-and-half, white-wine vinegar, paprika, nutmeg and shallot. Cook the sauce, stirring regularly for about 3-5 minutes until the ingredients have combined and the sauce has warmed through.
4. Season to taste with salt and pepper (feel free to add more half-and-half if the sauce is too thick).
5. Once the sauce has finished, add in the rosemary and pasta, stir and serve!